Yes, you can mix canola oil and olive oil freely. The two oils blend well together, and combining them actually offers some practical advantages: you get a milder olive flavor, a higher smoke point for cooking, and a balanced fat profile. Commercial brands already sell pre-mixed canola-olive oil blends, so this is a well-established practice in both home and professional kitchens.
Why the Blend Works
Canola oil is nearly flavorless, while extra virgin olive oil has a strong, sometimes peppery taste. Mixing them lets you dial in exactly how much olive flavor you want. A small splash of olive oil into a larger amount of canola gives you a hint of that fruity, grassy character without overwhelming a dish. This is especially useful for recipes where pure extra virgin olive oil would dominate, like lighter vinaigrettes, baked goods, or mild fish.
The blend also performs better under heat than either oil alone in some respects. Research published in Monatsh Chem found that adding olive oil to canola oil actually improves the mixture’s oxidative stability, meaning the blend resists thermal breakdown better than canola oil by itself. That translates to fewer harmful byproducts (particularly aldehydes) forming during frying or high-heat roasting.
Smoke Points and Heat Tolerance
Refined canola oil has a smoke point around 400°F (204°C), while extra virgin olive oil sits in a similar range at 374 to 405°F depending on quality and acidity. A typical blend lands around 425°F, which makes it suitable for sautéing, pan-frying, roasting vegetables, and grilling. You won’t run into problems using this blend for any standard stovetop or oven cooking method.
The one scenario where it matters less: deep frying at very high temperatures. If you’re heating oil past 450°F, neither canola nor olive oil (nor a blend) is ideal. But for the vast majority of home cooking, the blend handles heat just fine.
Best Ratios for Different Uses
There’s no single “correct” ratio. It depends on what you’re cooking and how much olive flavor you want. A common starting point is one part extra virgin olive oil to three parts canola oil. This gives you a taste similar to regular (non-extra-virgin) olive oil while keeping the cost down and the smoke point high. Many commercial blends use a 75% canola, 25% olive oil split for the same reason.
For high-heat cooking like searing or stir-frying, lean heavier on canola, around 80 to 90 percent. The canola provides a neutral base that won’t turn bitter at high temperatures, while the small amount of olive oil adds a subtle richness.
For salad dressings, marinades, or finishing drizzles, you can go 50/50 or even heavier on the olive oil. Here, heat isn’t a concern, so you’re just blending for flavor and texture. A half-and-half mix softens the intensity of a strong extra virgin olive oil while still tasting distinctly like olive oil.
For baking, a 75% canola and 25% olive oil blend works well. It adds a faint complexity without making your muffins or cakes taste like a Mediterranean appetizer.
Nutritional Differences Between the Two
Both canola and olive oil are low in saturated fat and high in monounsaturated fat, which is the type linked to heart health. They’re more similar nutritionally than most people assume. Where they differ is in their polyunsaturated fat content: canola oil contains more omega-3 and omega-6 fatty acids, while olive oil is richer in monounsaturated fat and antioxidant compounds called polyphenols.
A systematic review of randomized controlled trials found that canola oil was slightly more effective than olive oil at lowering LDL cholesterol (the “bad” kind) and total cholesterol levels. The difference was about 6 mg/dL for LDL and 9 mg/dL for total cholesterol. Both oils left HDL cholesterol and triglycerides unchanged relative to each other. In practical terms, either oil supports cardiovascular health, and blending them gives you benefits from both fat profiles.
How to Mix and Store a Blend
Simply pour both oils into a bottle or jar at your desired ratio and give it a shake. They combine easily and won’t separate. You can mix a large batch and keep it wherever you store your other cooking oils. The shelf life of the blend follows whichever oil expires first, which is typically the olive oil. Extra virgin olive oil stays fresh for about 12 to 18 months from pressing, so use that as your guide.
Store the blend away from heat and direct light, just as you would with any cooking oil. A dark glass bottle or a cabinet away from the stove is ideal. If you notice a stale, crayon-like smell, the oil has gone rancid and should be replaced.